BAREFOOT SALAD DRESSING RECIPES

Name: Bibb Salad with Basil Green Goddess Dressing
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: 1 cup good mayonnaise; 1 cup chopped scallions, white and green parts (6 to 7 scallions); 1 cup chopped fresh basil leaves; 1/4 cup freshly squeezed lemon juice (2 lemons); 2 teaspoons chopped garlic (2 cloves); 2 teaspoons anchovy paste; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 cup sour cream; 3 heads Bibb lettuce; 2 to 3 tomatoes

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING RECIPE | INA ...

Bibb Salad with Basil Green Goddess Dressing Recipe | Ina ... image

Provided by Ina Garten

Categories appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes

Steps:

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

CAPE COD CHOPPED SALAD RECIPE | INA GARTEN | FOOD NET…

Cape Cod Chopped Salad Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories appetizer

Yield 4 to 5 servings

Number Of Ingredients 14

Ingredients

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Steps:

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

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